These crispy courgette fritters are packed with chickpeas, garlic and delicate tarragon, which is rich in antioxidants, and served alongside quinoa for an extra protein hit.
Serves: 2 | Cook Time: 25 mins | Calories: 604 | Type: Gluten-Free | Macros P: 21g / C: 79g / F: 29g
- 240g chickpeas (drained)
- 80g quinoa
- 200g courgette
- 1 romano pepper
- 1 lime
- 2 sprigs of fresh tarragon
- 1 avocado
- 4 tbsp chickpea flour
- 2 garlic cloves
- 4 spring onions
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the quinoa and place in a saucepan of 300ml boiling water. Simmer for 15-20 mins, then drain.
- Finely chop the garlic, finely slice the spring onions and cut the red pepper into bite-sized pieces. Roughly chop the tarragon. Place the red pepper on a baking tray, drizzle over 1 tsp oil and place in the oven for 15 mins.
- Drain and rinse the chickpeas. Place the chickpeas in a bowl and coarsely mash with a potato masher. Using a grater, grate the courgette and squeeze out any excess water. Add the courgette to the chickpeas, and add the garlic, spring onion, tarragon, chickpea flour, 1 tsp oil and season generously. Mix well and form into 6 fritters.
- Heat a large frying pan with 1 tbsp oil and fry the fritters for 5-6 mins each side until golden brown.
- Meanwhile, peel and de-stone the avocado. In a bowl, season the avocado and mash with the back of a fork for a minute, and stir in half of the lime juice.
- Once the quinoa is cooked, stir through the red pepper and remaining lime juice.
- Serve the red pepper quinoa onto warm plates and top with 3 fritters. Spoon over the avocado.